Potato Samosa

Simple, soulful, and universally loved — the Potato Samosa is the snack that never goes out of style. Stuffed with spiced mashed potatoes folded with peas, cumin-tempered onions, and a hint of dried mango powder (amchur) for that signature tang, this is vegetarian comfort food at its finest. Made without any meat or artificial additives, it’s perfect for guests with dietary preferences, school tiffin boxes, or anyone who just loves a good classic aloo samosa done right.

Ingredients

Potato, green peas, onion, green chili, cumin seeds, coriander powder, amchur (dry mango powder), turmeric, red chili, fresh coriander, salt, samosa patti.

Cooking Instructions

Deep Frying (Recommended)

1. Fry directly from frozen.
2. Heat oil to medium (170°C).
3. Fry for 6–8 minutes, turning regularly, until golden and crispy.
4. Drain on paper towels. Serve with green chutney.

Air Frying

5. Brush with a light coating of oil.
6. Air fry at 185°C for 12–14 minutes, flipping once midway.

Baking

7. Preheat oven to 200°C.
8. Brush samosas generously with oil on both sides.
9. Bake on a lined tray for 20–25 minutes, turning once, until golden.

💡 Tip: Potato samosas are more forgiving on heat — but medium oil still gives the best crunch without greasiness.